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chiles-rellenos

We all love stuffed peppers–they're filling, nutritious, and heartwarmingly homey. But some days, you just need a little more oomph in that pepper—on those days, reach for these chiles rellenos. To keep the flavors clean, this version is baked and not fried. We broil the poblanos until they're blackened for an extra-smoky vibe, then fill them with a cheesy rice mixture that's honestly so delicious, it can be eaten on its own. Once baked to perfection, top it all off with tangy sour cream, fresh salsa, and cilantro—now that's a good stuffed pepper, upgraded with beans and rice and some picode gallo

Ingredients